Carpaccio di vitellone pepe nero

De vedella, amb pebre negre i encenalls de parmigiano reggiano.

Parmigiano Reggiano

Hard, grainy cheese made from skimmed cow's milk. It is aged for a very long time. Manufactured in large, cylindrical wheels. It is classified according to the time the cheese is aged. Minimum aging of 24 months, mildly sharp, grainy and crunchy.

Suroeste Valle del Po

Legend has that it originated in Reggio Emilia in the Middle Ages, when the province belonged to the diocese of Parma, whence its name. Historically, it was produced in the first caselli (buildings where the milk was processed), near castles and monasteries in Parma. Furthermore, the nearby Salsomaggiore salt flats provided the salt needed to prepare this cheese. Its popularity grew quickly south of the Po River, in the provinces of Parma, Reggio Emilia and Modena, as well as Piacenza, Bologna and Mantua. Its production is currently regulated by PDO (Protected Designation of Origin).